If you adore the cozy flavors of fall baked into a cookie, you are absolutely going to fall head over heels for these Spiced Apple Cinnamon Snickerdoodle Cookies. They combine the classic snickerdoodle chewiness with juicy, tart Granny Smith apples and a warming spice blend that makes every bite a delightful surprise. Perfect for sharing with friends or enjoying with your favorite cup of tea, these cookies bring together comforting sweetness, a touch of spice, and apple freshness in a way that’s genuinely irresistible.

Spiced Apple Cinnamon Snickerdoodle Cookies Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are straightforward yet essential, each bringing its own magic — from the tangy bite of Granny Smith apples to the warm aroma of cinnamon and nutmeg, and the soft texture that comes from the right balance of sugars and butter.

3 cups plus 2 tbsp all-purpose flour: Provides structure and the perfect base for these tender cookies.
2 tsp cream of tartar: Adds a subtle tang and helps those classic snickerdoodle cracks form beautifully on top.
1 tsp baking soda: Gives the cookies a gentle lift without being too cakey.
1/2 tsp salt: Enhances all the flavors and balances sweetness.
3/4 cup unsalted butter, softened: Creates that rich, melt-in-your-mouth texture you want.
1 cup granulated sugar: Adds just the right amount of sweetness and helps with the cookie’s crisp edges.
1/2 cup brown sugar: Brings deep, caramel notes that complement the apple perfectly.
2 large eggs: Binds everything together and contributes to a chewy texture.
1 1/2 tsp vanilla extract: Enhances the overall flavor with a warm, sweet aroma.
3 cups Granny Smith apples, peeled and diced: Adds juicy tartness and moisture, making each bite refreshingly different.
5 tbsp granulated sugar (for coating): Gives the cookies a sweet, crunchy exterior.
1 1/2 tbsp ground cinnamon (for coating): Packs that signature snickerdoodle warmth and spice.
1 3/4 tsp ground nutmeg (for coating): Adds a subtle, cozy depth of flavor that perfectly complements the cinnamon.

How to Make Spiced Apple Cinnamon Snickerdoodle Cookies

Step 1: Prepare for Baking

Start by preheating your oven to 350°F (175°C). This ensures everything is just right for perfect baking. Line your cookie sheet with a silicone mat or parchment paper — this step is a simple but game-changing trick that helps prevent sticking and speeds up cleanup, so you can spend more time enjoying your cookies.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. This combination sets the foundation for the snickerdoodle’s signature texture and flavor. Mixing these dry ingredients evenly now means your cookies will bake uniformly and rise just right.

Step 3: Cream Butter and Sugars

Using a stand or hand mixer, beat the softened butter with the granulated sugar and brown sugar until light and fluffy—about 2 to 3 minutes. This step is where your dough starts coming to life, building up that rich, creamy base. Add the eggs one at a time, beating well after each, then stir in the vanilla extract for that irresistible aroma.

Step 4: Combine Wet and Dry Ingredients and Add Apples

Gradually fold the dry mixture into the buttery goodness, mixing just until combined—overmixing can toughen cookies, and we definitely don’t want that. Finally, gently fold in the diced Granny Smith apples. These apples add moisture and a fresh tartness that bursts in your mouth with every bite, perfectly balancing the sweetness around them.

Step 5: Shape and Chill Cookie Dough

Scoop out the dough using about 1 1/2 tablespoons per cookie and place them on a plate or tray suited for chilling. Refrigerate for 20-30 minutes or freeze for 10-15 minutes. Chilling the dough is crucial here—it keeps the cookies from spreading too much, resulting in tender, thick cookies that hold their shape, plus the apples stay delightfully juicy.

Step 6: Make Cinnamon Sugar Coating and Roll Dough Balls

While the dough chills, mix the sugar, cinnamon, and nutmeg in a small bowl. This spiced sugar coat is where the magic happens—it creates that classic snickerdoodle crackle on top with an extra burst of warmth and crunch. Roll each dough ball in this mixture, and don’t be shy to coat them generously, even twice for an extra flavorful finish.

Step 7: Bake and Cool the Cookies

Arrange the coated dough balls on your prepared cookie sheet, giving each about 2 inches of breathing room. Bake for 8 to 10 minutes until the centers are just set, not dry—this keeps them soft and chewy. Let them rest on the sheet for a few minutes before transferring to a rack to cool completely. These cookies are delightful at room temperature, but serve them warm with a scoop of vanilla ice cream for a truly indulgent treat.

How to Serve Spiced Apple Cinnamon Snickerdoodle Cookies

Garnishes

A dusting of powdered sugar or a light drizzle of caramel sauce can turn these cookies into an elegant presentation. For a little festive touch, add a sprinkle of finely chopped toasted pecans or walnuts on top just after baking. These garnishes add texture and elevate the cozy flavors of the Spiced Apple Cinnamon Snickerdoodle Cookies.

Side Dishes

Pair these cookies with a warm spiced chai latte, a fresh apple cider, or simply a cold glass of milk to enhance the cinnamon and apple notes. They also make a wonderful sweet finish when served alongside a scoop of vanilla bean ice cream or a creamy pumpkin mousse.

Creative Ways to Present

For gift-giving or special occasions, stack several cookies with parchment paper between each layer in a decorative box tied with rustic twine. You can also sandwich a dollop of cream cheese frosting or apple butter between two cookies to create a decadent cookie sandwich experience that your friends and family will adore.

Make Ahead and Storage

Storing Leftovers

These cookies keep best in an airtight container at room temperature for 3 to 4 days. The soft interior and spiced coating stay fresh and delicious, so you can enjoy your Spiced Apple Cinnamon Snickerdoodle Cookies long after baking them.

Freezing

If you want to have these comforting treats ready anytime, freeze the unbaked dough balls after coating them in cinnamon sugar—arranged on a tray so they don’t stick together. Once frozen solid, transfer to a freezer-safe bag and bake straight from frozen, just adding a minute or two to the baking time. This makes cookie cravings much easier to handle!

Reheating

To bring your cookies back to that just-baked warmth and softness, pop them in a preheated oven at 300°F (150°C) for about 5 minutes or microwave briefly for 10 to 15 seconds. This little trick revives that gooey apple center and soft cinnamon crust so beautifully.

FAQs

Can I use other types of apples instead of Granny Smith?

Absolutely! Granny Smith apples are preferred because they hold up well during baking and offer a nice tart contrast, but you can try Fuji or Honeycrisp for a sweeter, softer bite—just expect a slightly different texture.

What makes snickerdoodles chewy instead of cakey?

The combination of cream of tartar and careful mixing helps create that chewy texture unique to snickerdoodles. Overmixing or too much flour can make them cakey, so sticking to the recipe’s method is key.

Can I make these cookies vegan?

With some substitutions—like vegan butter, flax or chia eggs, and careful selection of sugar—you can turn these Spiced Apple Cinnamon Snickerdoodle Cookies into a vegan-friendly treat, although the texture might differ slightly.

Why is chilling the dough important for these cookies?

Chilling solidifies the fat in the dough, which prevents spreading during baking. It also helps the flavors meld and results in thicker, more tender cookies that hold their shape better with the added moisture from the apples.

Can I add nuts to this recipe?

Definitely! Walnuts or pecans chopped finely and folded into the dough add a lovely crunch and complement the warm spices and apple flavor perfectly. Just be mindful of your guests’ allergies.

Final Thoughts

There’s something truly special about these Spiced Apple Cinnamon Snickerdoodle Cookies — they bring warmth, comforting spice, and fresh apple brightness all wrapped in a tender, chewy cookie. Whether you’re baking for holidays, a cozy afternoon treat, or sharing at a gathering, these cookies are guaranteed to brighten spirits and satisfy sweet cravings. I can’t wait for you to try them and discover your own love for this beloved recipe!

Spiced Apple Cinnamon Snickerdoodle Cookies Recipe

★★★★★

5 from 15 reviews

Author: Sarah
Total Time: 40 minutes
Yield: About 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

These Spiced Apple Cinnamon Snickerdoodle Cookies are a delightful twist on the classic snickerdoodle, bursting with juicy Granny Smith apples and coated in a warm cinnamon sugar blend. Perfectly soft and tender with a hint of tartness and spice, these cookies make a comforting treat for any occasion.

Instructions

Prepare for Baking: Preheat your oven to 350°F (175°C). Line a cookie sheet with a silicone baking mat or parchment paper to prevent sticking and make cleanup easier.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt until evenly combined. Set aside.
Cream Butter and Sugars: In a large mixing bowl, beat the softened butter with the granulated sugar and brown sugar on medium-high speed for 2-3 minutes until the mixture is light and fluffy. Add eggs one at a time, mixing well after each, and then stir in vanilla extract until smooth.
Combine Wet and Dry Ingredients and Add Apples: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Gently fold in the peeled and diced Granny Smith apples, ensuring an even distribution without overmixing.
Shape and Chill Cookie Dough: Scoop out dough using about 1 1/2 tablespoons per cookie and place dough balls on a plate or tray. Chill in the refrigerator for 20-30 minutes or freeze for 10-15 minutes to prevent spreading and maintain tenderness.
Make Cinnamon Sugar Coating and Roll Dough Balls: While the dough chills, combine granulated sugar, ground cinnamon, and ground nutmeg in a small bowl. Roll each dough ball thoroughly in the cinnamon sugar mixture, coating all sides; repeat for extra flavor and crunch.
Bake and Cool the Cookies: Arrange coated dough balls on the prepared baking sheet with 2 inches of spacing. Bake for 8-10 minutes until centers are just set. Let cookies rest on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely. Store leftovers in an airtight container for 3-4 days.

Notes

Use Granny Smith apples for their tartness and firm texture, which holds up well during baking.
Do not overmix the dough to maintain a tender texture.
Chilling the dough prevents excessive spreading and keeps cookies soft.
Rolling cookies twice in cinnamon sugar adds extra flavor and a slight crunch.
Serve slightly warm with vanilla ice cream for an indulgent twist.

Prep Time: 20 minutes
Cook Time: 8-10 minutes
Category: Dessert, Cookies
Method: Baking
Cuisine: American